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undergraduate thesis
Primjena sustava osiguravanja kvalitete u proizvodnji UHT mlijeka
završni rad
2019. urn:nbn:hr:167:488820
Popadić, Elena
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

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Popadić, E. (2019). Primjena sustava osiguravanja kvalitete u proizvodnji UHT mlijeka : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:488820

Popadić, Elena. "Primjena sustava osiguravanja kvalitete u proizvodnji UHT mlijeka : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2019. https://urn.nsk.hr/urn:nbn:hr:167:488820

Popadić, Elena. "Primjena sustava osiguravanja kvalitete u proizvodnji UHT mlijeka : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2019. https://urn.nsk.hr/urn:nbn:hr:167:488820

Popadić, E. (2019). 'Primjena sustava osiguravanja kvalitete u proizvodnji UHT mlijeka : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 10 December 2024, https://urn.nsk.hr/urn:nbn:hr:167:488820

Popadić E. Primjena sustava osiguravanja kvalitete u proizvodnji UHT mlijeka : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2019 [cited 2024 December 10] Available at: https://urn.nsk.hr/urn:nbn:hr:167:488820

E. Popadić, "Primjena sustava osiguravanja kvalitete u proizvodnji UHT mlijeka : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:167:488820

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Metadata
TitlePrimjena sustava osiguravanja kvalitete u proizvodnji UHT mlijeka : završni rad
Title (english)Application of quality assurance system in production of UHT milk : bachelor thesis
AuthorElena Popadić
MentorJosipa Giljanović (mentor)
MBZ: 119831
Committee memberVedran Poljak (predsjednik povjerenstva)
Committee memberAnte Prkić (član povjerenstva)
Committee memberJosipa Giljanović (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2019-07-12, Croatia
Scientific / art field,
discipline and subdiscipline		TECHNICAL SCIENCES
Chemical Engineering
Abstract
Odredba Zakona o hrani (NN 46/07) prema kojoj su svi subjekti u poslovanju s hranom, osim na razini primarne proizvodnje, dužni uspostaviti sustav upravljanja sigurnošću hrane koji se temelji na principima HACCP sustava stupila je na snagu 1. siječnja 2009. godine. U skladu s time svi subjekti u poslovanju s hranom do tog datuma bili su dužni uspostaviti i implementirati u svoje proizvodne pogone HACCP sustav. Pritom se javljaju mnoge poteškoće koje rezultiraju odugovlačenjem implementacije, neprovođenjem propisanih mjera nadzora te neadekvatnim održavanjem i poboljšanjem HACCP sustava, što na kraju dovodi do onemogućavanja svrsishodnog djelovanja i može izazvati narušavanje sigurnosti krajnjega prehrambenog proizvoda. Svrha je ovog rada prikazati tumačenje pojedinih koraka pri uvođenju HACCP sustava u proces proizvodnje UHT mlijeka te dati primjere kako neke od ključnih koraka konkretno i provesti. Mlijeko spada u lako kvarljive namirnice zbog čega su dobri higijenski uvjeti i osiguranje rashladnog režima pri manipulaciji jedni od glavnih preduvjeta za proizvodnju sigurnih mliječnih proizvoda. Prvi zakonski zahtjevi za uvođenjem HACCP sustava u Republici Hrvatskoj su u “Pravilniku o provedbi obvezatnih mjera u odobrenim objektima radi smanjenja mikrobioloških i drugih onečišćenja mesa, mesnih proizvoda i ostalih proizvoda životinjskog podrijetla namijenjenih prehrani ljudi (NN 74/97)”. Kasnije se ta obveza proširila na sve subjekte u poslovanju s hranom Zakonom o hrani objavljenim 2003. godine. U radu su korišteni podaci i iskustva iz KIM Mljekare Karlovac d.o.o. Opisani su svi rizici, pripadajuće kontrolne mjere, analiza rizika i utvrđivanje kritičnih kontrolnih točaka u procesu proizvodnje UHT steriliziranog mlijeka u pogonu KIM Mljekare Karlovac d.o.o. Analizom opasnosti procesa proizvodnje UHT mlijeka utvrđene su tri kritične kontrolne točke.
Abstract (english)
The regulation of the Food Act (NN 46/07) require all food business operators, except at the level of primary production, to establish a HACCP-based safety management system effective on January 1, 2009. Accordingly, all food business entities by that date were required to establish and implement their HACCP production facilities. There are many difficulties that result in delaying implementation, failure to implement prescribed control measures, and inadequate maintenance and improvement of HACCP system, which ultimately leads to disabling of deliberate action and can cause disturbance to the safety of the final food product. The purpose of this paper is to provide an explanation of the individual steps in introducing the HACCP system into the UHT milk production process and provide examples of how some of the key steps are implemented and implemented. Milk is one of the easily spoiled foods, which is why good hygiene conditions and the handling of refrigeration regimes are one of the main prerequisites for safe dairy products. The first legal requirements for the introduction of the HACCP system in the Republic of Croatia are set out in the "Ordinance on the implementation of mandatory measures in approved facilities to reduce microbiological and other contamination of meat, meat products and other animal products intended for human consumption (NN 74/97)". Later this obligation was extended to all food business operators in the Food Act, published in 2003. All of the data and experiences are used from KIM Dairy Karlovac Ltd. All the risks, associated control measures, risk analysis and critical control points have been established in the production of UHT sterilized milk production at KIM Dairy Karlovac d.o.o. Three critical control points were identified by analyzing the hazards of UHT milk production process.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:488820
Study programmeTitle: Undergrasuate Study of Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni prvostupnik (baccalaureus) inženjer prehrambene tehnologije (sveučilišni prvostupnik (baccalaureus) inženjer prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2020-01-17 10:51:17